Dish
Suān cài
Sour Cabbage Stew
Suān cài is made by pickling mustard greens in a mixture of salt, vinegar, and sugar. The pickling process gives the greens a tangy and slightly sweet flavor. Suān cài is a popular side dish in China and is often served with rice or as a condiment.
Origins and history
Suān cài has been a part of Chinese cuisine for centuries. It is often served as a palate cleanser between courses in a traditional Chinese meal. Suān cài is also a popular snack and is sold in many convenience stores in China.
Dietary considerations
Suān cài is vegan and gluten-free. It is also low in calories and high in fiber.
Variations
There are many variations of suān cài, with different vegetables and pickling liquids used. Some versions also include spices such as ginger or chili pepper.
Presentation and garnishing
Suān cài is usually served in a small bowl or on a plate. It can be garnished with fresh herbs such as cilantro or scallions.
Tips & Tricks
To make suān cài, use fresh and crisp mustard greens. The pickling liquid should be boiled and cooled before adding the greens to ensure that they stay crunchy.
Side-dishes
Suān cài is often served as a side dish with rice or as a condiment. It can also be used as a filling in steamed buns or dumplings.
Drink pairings
Suān cài pairs well with a cold beer or a dry white wine.
Delicious Suān cài recipes
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